Buttermilk Pancakes

3 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs

2 1/2 cups buttermilk

1 teaspoon vanilla

1 stick unsalted butter, melted and cooled, plus more for brushing

Butter and maple syrup, for serving

Whisk the dry ingredients in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Stir the egg mixture into the dry mixture until just combined (it's OK if there are a few lumps).

Let batter rest for 10-15 minutes.

Heat a griddle or large nonstick skillet over medium heat. Lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.